A moist and fragrant pistachio cake studded with tart raspberries and topped with crunchy slivered pistachios and delicate dried rose petals—this Middle Eastern-inspired dessert is as beautiful as it is flavorful. It’s a perfect balance of nutty richness, floral notes, and fruity brightness, making it a standout for special occasions or afternoon tea.

Why You’ll Love This Recipe

This elegant cake combines texture and aroma in every bite. Ground pistachios give it a tender, nutty crumb, while rose water adds a subtle floral essence. Juicy raspberries introduce tartness that cuts through the richness, creating a well-balanced dessert. It’s easy to prepare, naturally beautiful, and doesn’t require elaborate decoration—just a sprinkle of petals and pistachios.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 cup shelled unsalted pistachios
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1/4 teaspoon rose water
1/4 cup plain yogurt
3/4 cup fresh or frozen raspberries
2 tablespoons slivered pistachios (for topping)
1 tablespoon dried rose petals (for garnish)

directions

Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
Pulse pistachios in a food processor until finely ground, but not pasty.
In a medium bowl, whisk together ground pistachios, flour, baking powder, and salt.
In a separate bowl, beat the butter and sugar until light and fluffy.
Add eggs one at a time, mixing thoroughly after each addition.
Stir in the rose water and yogurt until incorporated.
Gently fold in the dry ingredients until just combined.
Fold in the raspberries with care to avoid breaking them up.
Pour the batter into the prepared pan and smooth the surface.
Sprinkle with slivered pistachios.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Garnish with dried rose petals before serving.

Servings and timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 55 minutes

Variations

Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend.
Citrus Twist: Add a teaspoon of lemon or orange zest to the batter for a fresh, bright flavor.
Berry Swap: Try blueberries or blackberries in place of raspberries.
Frosting: Serve with a dollop of whipped cream or a drizzle of rosewater glaze.
Mini Cakes: Bake in muffin tins for individual portions; reduce baking time to 20–25 minutes.

storage/reheating

Room Temperature: Store covered at room temperature for up to 2 days.
Refrigerator: Keep in an airtight container for up to 5 days. Bring to room temperature before serving.
Freezer: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge.
Reheat: Briefly warm individual slices in the microwave for 10–15 seconds, if desired.

FAQs

Can I use salted pistachios for this recipe?

It’s best to use unsalted pistachios to avoid overly salty results. If using salted, reduce added salt in the batter.

What does rose water taste like?

Rose water has a delicate floral flavor. A small amount adds aroma and subtle sweetness without overpowering the cake.

Can I use frozen raspberries?

Yes, use them directly from frozen and fold them in gently to avoid excess moisture and color bleeding.

How do I prevent the raspberries from sinking?

Coat them lightly in flour before folding them into the batter to help them stay suspended.

Can I make this cake without rose water?

Yes, though you’ll lose the floral note. You can replace it with vanilla extract for a more classic flavor.

Is it possible to make this dairy-free?

Yes, substitute the butter with plant-based margarine and use a non-dairy yogurt such as almond or coconut yogurt.

What type of yogurt works best?

Plain yogurt (Greek or regular) is ideal. Avoid flavored varieties that may alter the cake’s balance.

Can I grind the pistachios by hand?

Using a food processor is most efficient. If grinding by hand, use a mortar and pestle and aim for a fine meal texture.

How do I know when the cake is done?

Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, the cake is ready.

Are the rose petals edible?

Yes, ensure you use culinary-grade dried rose petals, free from pesticides and additives.

Conclusion

The Pistachio Raspberry Rose Cake is a beautiful, refined dessert that delights both the eyes and the palate. Its nutty base, subtle floral fragrance, and bursts of tart raspberry make it a memorable treat for any gathering. Simple to prepare yet impressively elegant, this cake brings a taste of the Middle East to your table with grace and charm.